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The homemade ricotta cheese is perfect with the ripe mangoes I have sitting in my refrigerator. With just a bit of whipped cream (you can use store-bought fat free if you want) and a squirt of my hibiscus coulis, I am all set for a nice snack before dinner!

This is wonderful! I’d love to try it with homemade ricotta but for now, I’m glad you’ve given the go-ahead to use storebought!

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virtual chef said:
{
Apr 11, 2009 -
12:04 }

lisa: it was a surprisingly amazing combination! the hibiscus tasted like cranberries and mixed with the sweetness of the mango and saltiness of ricotta—yumm!!

elyse: let me know how the homemade ricotta goes….i am going to try homemade mozarella next..! i wonder what flower will go well with it….basil blooms?

kim: this was my first time using hibiscus and i was glad i did. check for the names “roselle”, “sorelle”, “wild hibiscus” or “flor de jamaica”–these are all the same and is what i used in this recipe.

TN: LOL …you are a riot. yep…you are allowed to use store-bought ricotta..hehehe

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Dea said:
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Mar 31, 2011 -
01:03 }

This is a very stupid question but how exactly do you puree the mangoes? Just throw them in a blender? Should I add water?
My mouth is watering just thinking about this dessert, thank you so much for sharing!!

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virtual chef said:
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Mar 31, 2011 -
01:03 }

Yes. Just put in the blender and blend. Not really need water but you can add a little bit if the puree is too thick for your taste.